I can still taste the spicyness in my mouth. I think I just made the perfect meal. I don’t know how I exploded the jalapeño but it made the meal complete. I marinated the steak with with honey (raw honey both light and dark) garlic, red chillies, pepper, salt, sorracho and smothered in Ravenswood Red Zinfandel. I cooked on a covered gas grill outdoors. A campfire would work well too. I am not sure how I exploded the Jalapeño. I just placed the steak on the grill and placed two Jalapeños on the top of the steak (one red and one green) . The green one didn’t make it it fell into the grill but the red one well it - exploded! I heard a large pop sound, opened the grill and found my Jalapeño exploded.

I cooked the ribeye lightly charred and found a happy medium between medium rare and medium. The steak was full of flavor, perfectly cooked with a sweet honey garlic taste, contrasted by a spicy pepper taste. Slicing the exploded Jalapeno and eating it with the steak was magical. You can also eat the meal with a sweet bbq sauce but the steak is full of flavor and sauce is not needed.

I paired the meal with the same marinade wine - 2008 Ravenswood Red Zinfandel Vintners blend. I think it is important to use the same wine you marinade to also be the same wine you drink with dinner.

I would also use a Malbec, Syrah, Cabernet, or a Torrontes white wine especially if you added seafood to the dish. This type of meal is easy to make at home or while car camping. You could even make it on a backpacking trip if you are creative.